The term "Chinese Restaurant Syndrome" (CRS) was coined in 1968 to describe alleged symptoms linked to MSG consumption, but it has roots in racism, not science.
Despite the FDA deeming MSG safe, the stigma surrounding it has influenced perceptions of Chinese cuisine and contributed to systemic racism against Asian communities in the U.S.
Advocates are calling for recognition and accountability, urging an end to damaging stereotypes associated with Chinese food, and promoting a celebration of Asian culinary contributions.
In 2024, it is crucial to challenge these misconceptions, combat racism in food culture, and embrace the truth about the safety and integrity of MSG.
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